Cornmeal Shortcakes

One Test Kitchen staffer who's an avid baker proclaimed she was "in love with this dough." It's easy to work with, stays moist, and melts in your mouth. We give a range on bake time because oven temperatures vary.

Ingredients

1 3/4 cups all-purpose flour

1/4 cup plain yellow cornmeal

6 tablespoons cold butter, cut into pieces

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon lemon zest

2 tablespoons sugar

1 large egg, lightly beaten

2/3 cup whipping cream

1 tablespoon butter, melted

1 1/2 teaspoons sugar

How to Make It

Step 1

Preheat oven to 425°. Combine first 7 ingredients in a food processor. Process mixture 20 seconds or until mixture resembles coarse sand. Transfer mixture to a large bowl.

Step 2

Whisk together egg and cream; add to flour mixture, stirring just until dry ingredients are moistened and a dough forms.